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This salsa is made with fresh ingredients and is very common in central México where it is used for tacos “Al Pastor” or other grilled meats. It is a very refreshing version of the cooked tomatillo salsa.

In these hot days of summer it is an excellent companion for your barbecued steaks and an absolutely wonderful pair with pork carnitas. Other names for this salsa is “Guacamole Salsa”.

If you have any leftovers, keep refrigerated. It will last you up to 3 days in your refrigerator.

MAKES 1 1/2 CUP OF SALSA
INGREDIENTS:

3 fresh tomatillos, husk removed chopped

2 chiles serranos or 1 jalapeno chopped

6 springs of cilantro, chopped

About 2 tablespoons of chopped onion

1 medium size Avocados

1/3 cup water

Salt to taste

DIRECTIONS:

1. Place the tomatillos in the blender with the chopped onion, serrano peppers and water. Process to a coarse texture.
2. Add the cilantro and the pulp from the avocado. Process again to desired texture, either smooth and creamy or chunky. Add salt to taste.

I usually make the salsa verde with the cooked tomatillos and serranos, but I did try this green salsa at a taco stand once and I loved it! I made this salsa last night and I did not like the taste of the raw tomatillos…too pungent. Is there any way to avoid this? Ripe tomatillos maybe?

Hello anonymous,I am not sure were are you located but if you are in the USA, usually the tomatillos at the supermarket are small and cut way before their harvest time in order for them to arrive in shape to the supermarkets. When I buy tomatillos there they taste awfully bitter I usually buy the tomatillos at the Hispanic stores, maybe you should give it a try in case there is one close by you. You can also add the avocado to the cooked version it is the same process of adding the avocado in the last step of blending.

Hi there. I grew up in San Antonio TX and LOVE mexican food. I have been living in NJ for the past 8 yrs and due to my growing kids and school am able to travel home less and less. I would love to try some of your recipes and was wondering your opinion on using canned tomatillos vs fresh ones. Thanks.

Thank you! Hope you don't mind, but I have a couple more questiosn… Someone mentioned they could be very bitter, so how do I know if they are ripe and does roasting them first remove the bitter taste?Kelly

Thanks for the reply. I hope you don't mind, I have a few more questions. When buying fresh what should I look for? Someone else mentioned they tasted bitter in this sauce, would roasting them first prevent that? Thanks again for all of your help.Kelly

Hello Kelly,Buy the small or medium size tomatillos, the larger size tend to lack flavor and have the bitter taste you mention. Buy the tomatillos that fill the paper-like husk they have. This according to a farmer-friend means that the tomato has grown to its full maturity.

If your tomatillos are bitter or have a tart flavor, roasting them for this salsa won't prevent the bitter flavor, but it will give them a full blast of flavor. Roasted ingredients for salsas always taste better than boiled. If you happen to have a bitter sauce for your taste, add a pinch of sugar to minimize the effect.

My god im so excited to find your blog. These are all the recipes I've been looking for. Authentic real recetas. Im sooo tired of all the crappy american made recetas of mexican food. They just can't get it right.

Thanks for such a trick! I will be very helpful for guacamole and other recipes. However, in this recipe the acidity of the tomatillo helps the salsa keeps its nice bright color, even without lime or lemon. But, I for sure will use lemon next time on my guacamole. Good to know!

I fell in love with a creamy green salsa found only in little authentic mexican restaurants, then I found a bottle of Herdez Guacamole Salsa and thought "it's almost the same as the restaurants" then because the fact it never browned even though it had avacados grossed me out some I decided to make my own version of it, but I have never made a salsa i like so i cheated and just got salsa verde i like and added avacado and it was great!! Now I see this recipe and I must try it since your recipes are fantastic!

A friend of ours who is a John Deere dealer in Mexico taught me something similar that he called cremosa or salsa verde cremosa and we love it. We'll give your version a try, it's so bright and smooth.

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¡HOLA!

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes of authentic Mexican food. Read more…